Develop, implement, and monitor EHS policies, procedures, and programs to ensure compliance with Malaysian statutory requirements and company standards.
Conduct risk assessments, hazard identification, and safety audits across plant operations.
Lead incident investigations, root cause analysis, and corrective/preventive action planning.
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Guest & Room Maintenance: Respond quickly to room calls (e.g., faulty plumbing, broken door locks, HVAC issues). Provide excellent customer service by fixing issues with minimal disruption to guests
Preventive Maintenance (PM): Conduct routine inspections and servicing of hotel assets, including elevators, kitchen appliances, and utility systems, to prolong equipment life.
General Repairs: Perform carpentry, painting, drywall, and basic plumbing or electrical work. Know how to locate and operate equipment shut-off valves in emergencies.
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A Quality Control Worker shall perform all job functions and resume all responsibilities outline in the Job Scope when given by Quality Control Leader and approved by Quality Manager. The Quality Control Worker has specific responsibilities towards the Company, and shall:
Inspects and approves incoming materials by confirming specifications, conducting visual and measurement tests, and rejecting and returning unacceptable materials.
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Check equipment and operating systems and correct wherever necessary.
Recognize and correct potential equipment failure or unsafe conditions and communicate with the Food Quality Manager.
Perform preventive maintenance and calibration per defined interval/schedule for all equipment: Grill, Fryer, Heat Treat Machine, McCafe machine, Ice Machine, Beverage Touch Tower, etc.
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Menjalankan Tugas Penyelenggaraan Terancang restoran seperti yang ditetapkan.Memeriksa peralatan dan sistem pengendalian dan betulkan jika perluMemastikan operasi mekanikal, piawaian dan kawalan dikekalkan pada kualiti yang tinggi.Melakukan penyelenggaraan pencegahan setiap masa/jadual yang telah ditetapkan. Melakukan pembersihan peralatan dapur secara harian, mingguan dan bulanan.Mematuhi garis panduan dan prosedur keselamatan syarikat.Memastikan pembaikan dan melaksanakan penyelenggaraan pencegahan mengikut piawaian yang ditetapkan.Berkebolehan menggunakan alatan tangan seperti pemutar skru, pemotong dan sebagainya dengan berkesan.Dapat melaporkan kerosakan dan susulan kerja.Lakukan penyelenggaraan sistem penyejukan (pembersihan kondenser, tukar penapis dan lain-lain)Mengekalkan kos Maintenance & Repair yang rendah di restoran dan memastikan semua peralatan berfungsi setiap masa.
RINGKASAN JAWATAN:
Jawatan ini menyokong operasi keseluruhan dengan menyelenggara, menyelesaikan masalah, membuat susulan pembaikan dan mengoptimumkan semua kemudahan pada peralatan dapur tetapi tidak terhad kepada paip, prosedur keselamatan dan sistem perlindungan dengan cara yang selamat dan teratur.
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